Never in a million years would I have thought I’d find myself liking, much less actually making lentil soup. Every time I tried it when I was “younger” it always had a mushy, bland texture.. we just won’t go there!
I was turned on to give lentil soup another try while in Colorado for a ParaYoga module with my teacher, Rod Stryker. We are some lucky ParaYogis, not only to have the opportunity to learn from this master teacher, but to enjoy his wife’s incredible cooking during our trainings. Bless her heart, Gina cooks up a storm for all of us each day, and each of her meals nourish our body and soul as much as Rod’s teachings.
I always come home re-inspired not only in my personal practice, but in my efforts and direction in cooking and taking a stronger vegetarian direction. While you can enjoy Gina’s soups as part of her “Soup of the Month Club”, you can also enjoy this recipe for one of the best versions of lentil soups I have ever found, without waiting for that magical FedEx delivery once a month.
Green Lentil Soup Recipe:
- 5 Tbs. unsalted butter
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 5 1/2 cups vegetable stock or water, plus more as needed
- 1 1/2 cups (10 1/2 oz.) green lentils or green split peas, picked
over and rinsed
- 3/4 tsp. fine-grain sea salt, plus more, to taste
- 1 Tbs. madras curry powder
- 1/2 cup coconut milk
- 1 bunch fresh chives, minced
In a large pot over medium heat, melt 2 Tbs. of the butter. Add the onion, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 5 1/2 cups stock, the lentils and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.
Meanwhile, in a small saucepan over medium heat, melt the remaining 3 Tbs. butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.
When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.
Ladle the soup into warmed bowls, drizzle with the remaining spiced butter and sprinkle with the chives. Serve immediately. Serves 4 to 6.